So the saison has been workin' away for two weeks now. It still needs a good bit of attenuation. I broke my hydrometer so I'm going by taste testing and well, its still too malty.
I assure you that I did not piss in a cup and call it beer.
The color also leaves something to be desired, but hey. Not much you can do now. I think my error was using the amber sugar to affect the color of the beer and then not making it dark enough. The level of haze is good though.
Today I transferred my saison to a secondary:
Due to the awkward size of the batch because I lost so much wort, my batch was too big to fit into a 3 gallon carboy and kinda too small for a 6 gallon.
In a week, I'm gonna pitch some brettanomyces and throw in some oak cubes for a barrel aged character and then bottle after a week or so.